Blueberry-Wheatberry Salad

Blueberry-Wheatberry Salad gets an A+ on campus dining menus. Ideal as center-of-the-plate for vegans and vegetarians, the salad is also perfect on salad bars or as a side for meats and poultry. Change the pace by substituting the wheat berries with brown rice, quinoa or couscous.

Steps

Rinse and drain wheat berries. In a large saucepan, place wheat berries and cover with 2 inches water; bring to boil; cover pan, reduce heat to simmer and cook until chewy, about 1 hour. Drain, rinse and allow to cool.

City officials are weighing changes to school menus less than one year after earlier changes drew parent criticism. Officials say those menu changes were not final, and an advisory board is suggesting healthier, fresher dishes and a more expansive in-class breakfast program.